1. How To Steam Fish with Great Flavor by Park City Culinary Institute

    01:25

    from Park City Culinary Institute / Added

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    How To Steam Fish with Great Flavor by Park City Culinary Institute

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    • Refugee Here I am_trailer (2)

      03:16

      from Eda Elif Tibet / Added

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      Refugee Here I am A musical documentary directed by Eda Elif Tibet & Enzo Ikah Music Composed by Enzo Ikah Guitar & Arrangement: Enzo Ikah &Eray Arbak Don't Cry Canaan video klip by: Antonin Blank Suruç Refugee Camp filmed by: Azer Koçulu Filmed&edited by: Eda Elif Tibet Production date: April 2015 www.refugeehereiam.weebly.com

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      • KHADIJAS KUZINA

        01:18

        from Rieke Kr / Added

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        Khadija hosts authentic Moroccan cooking classes inside her home in the beautiful city of Essaouira. Imagefilm about her work. Filming/ Editing/ Footage/ Logo - Frederieke Krippeit

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        • One Minute Pad Thai - GoPro Cooking Class

          01:05

          from Korbinian Kreutzarek / Added

          Pad Thai - probably one of the most delicious food in Thailand ! Check out "On's Thai Issan" Cooking Class: http://onsthaiissan.com Music by: Seastock - Carefree Ukulele https://www.jamendo.com/de/artist/460469/seastock Everything filmed on GoPro Hero 3+ Silver (1080p/50fps, but Vimeo converts it to 720p/25fps)

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          • Park City Culinary Institute 2015

            02:49

            from Park City Culinary Institute / Added

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            We do things a little differently around here. Keeping things fun and fresh, we give students the tools to succeed in any culinary adventure they choose. Maybe you’ve been dreaming of culinary school and want to learn how to cook better for your friends and family. Or maybe you’re already in the culinary field and want to advance your skills and increase your pay. Either way, our two-month professional course is for you.

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            • Park City Culinary Institute Graduation Video 2015

              02:20

              from Park City Culinary Institute / Added

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              We do things a little differently around here. Keeping things fun and fresh, we give students the tools to succeed in any culinary adventure they choose. Maybe you’ve been dreaming of culinary school and want to learn how to cook better for your friends and family. Or maybe you’re already in the culinary field and want to advance your skills and increase your pay. Either way, our two-month professional course is for you.

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              • Taste of Italy: Making Strutto (Rendered Lard) & Ciccioli (Cracklings) at an Organic Pig Farm

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                from Ashley Bartner / Added

                44 Plays / / 0 Comments

                During a whole hog butchery course in Italy we break down the pig and make strutto (rendered lard) and ciccioli (cracklings) with La Tavola Marche (farm, inn & cooking school) and Master Butcher Carlo of Calbianchino. Simply delicious!! The full recipe for how to make strutto & ciccioli are available on our blog: latavolamarche.com The farm is a sanctuary for the 75+ cinta senese pigs (an antique breed) known for their taste and fat. Filmed at an organic pig farm Calbianchino outside of Urbino, Le Marche. "Taste of Italy" is our series of short films about life, food & farming in Italy! Filmed & Edited by Ashley Bartner for No Half Measures Films Music: "Lard" by Howlin' Wilf Whole Hog Butchery Courses are available at La Tavola Marche - or better yet, join our 5th Annual Forage Slaughter & Butchery Course in October of 2015! latavolamarche.com info@latavolamarche.com facebook.com/latavolamarche twitter.com/ashleybartner instagram.com/ashleybartner

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                • Cooking Lesson: Green Curry

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                  from Grace E. Jones / Added

                  28 Plays / / 0 Comments

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                  • CURRIED FISHCAKE WITH YOGURT DIP

                    04:43

                    from Goose Box / Added

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                    • Confit & Cassoulet Cooking Class

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                      from Rick Boufford / Added

                      One of the Black Sheep Cooking Club's most requested classes. Learn to bone a duck and then use it to make appetizers, salads, and main courses. A three course lunch includes the cassoulet you make.

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